Often a test of culinary skill, many home chefs relegate the attention to detail needed to perfect the omelette to Sunday brunches in fine hotels. This Brazilian recipe, however, could be called the "world's easiest omelette" - a task easily mastered with the first attempt. The eggs are stabilized with a bit of starchy flour, and the addition of Greek yogurt assures creamy moistness. No more watery eggs with rubbery, overcooked edges. Delicious on its own, this omelette is easily tailored. Limit fillings to just two additional tablespoons so that it does not break when folded and flipped. The options are endless, but mushrooms sliced on a mandoline and sautéed in olive oil with fresh thyme leaves, a few fresh baby spinach leaves, or paper thin slices of smoked salmon with a dollop of crème fraîche and snipped chives take this humble egg dish to new heights.